New constituents related to 3-methyl-2, 4-nonanedione identified in green tea

…, A Jaquier, A Velluz, B Maurer

文献索引：Naef, Regula; Jaquier, Alaini; Velluz, Alain; Maurer, Bruno Journal of Agricultural and Food Chemistry, 2006 , vol. 54, # 24 p. 9201 - 9205

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被引用次数: 13

摘要

The volatile constituents of two exquisite green tea varieties, Kiyosawa tea from Japan and Long Jing tea from China, were investigated in order to identify new compounds responsible for the characteristic flavor of a green tea brew. The extracts were prepared by solid-phase extraction using Oasis-HLB-cartridges. Besides the common compounds of green tea chemistry, the already described compounds 3-methyl-2, 4-nonanedione (1) and 3- ...